Creamy Tomato Shrimp Pasta
Juicy shrimp and penne tossed in a rich tomato-cream sauce with melted Parmesan and mozzarella. Ready in 30 minutes with an irresistible cheese pull that makes every bite special.
Equipment
- 1 | Large pot | for boiling pasta
- 1 | Wide skillet |
- 1 | Wooden spoon |
- 1 | Fork | for cru
Ingredients
- 12 | oz | penne pasta |
- 1 | lb | large shrimp | peeled and deveined
- 1 | pint | cherry tomatoes |
- 4 | cloves | garlic | smashed
- 2 | tbsp | olive oil |
- 1 | cup | heavy cream |
- 1 | cup | grated Parmesan |
- 1/2 | cup | shredded mozzarella |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 2 | tbsp | chopped parsley |
Instructions
- Bring a large pot of salted water to a boil and cook penne until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a wide skillet over medium heat. Add garlic and cook until fragrant.
- Add cherry tomatoes and crush gently with a fork to release juices.
- Nestle shrimp into the pan and cook 2–3 minutes per side until pink.
- Stir in heavy cream and simmer until slightly thickened.
- Add drained pasta and toss to coat. Add a splash of pasta water if needed.
- Sprinkle Parmesan and mozzarella over the pasta and stir until melted and stretchy.
- Season with salt, pepper, and parsley. Serve immediately while the cheese is still pulling.
- NUTRITION
Notes
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently on the stove with a splash of cream or pasta water.
Use pre-cooked shrimp only if adding at the very end to avoid overcooking.
Freshly grated cheese melts better and creates a stronger cheese pull.
Reheat gently on the stove with a splash of cream or pasta water.
Use pre-cooked shrimp only if adding at the very end to avoid overcooking.
Freshly grated cheese melts better and creates a stronger cheese pull.